Ouma Lettie se Vetkoek
- Dankie Tannie
- 11 hours ago
- 1 min read
Deur Marli Mckellar
Gepubliseer 11 Februarie 2026
Opbrengs:
12
Voorbereidengstyd:
25 min
Rystyd:
2 ure
Braaityd:
15 min
Daar is sekere geure wat jou terug vat.Vir my is dit warm vetkoek in ’n enamel bakkie.
As jy by Ouma Lettie gaan kuier het, het jy nooit met leë hande huis toe gegaan nie — daar was altyd ’n bakkie vetkoeke wat saam moes ry. Dis die smaak van my kinderjare.
Vir jare het ek gedink haar vetkoekresep is verlore. Tot ek een dag op die plaas Moeder se vetkoeke proe… en skielik was dit daar. Presies dieselfde smaak. Sag binne, goudbruin buite.
Dankie, Moeder.
As jy soek vir ’n tradisionele Suid-Afrikaanse vetkoek resep wat werk, hier is hy!
Geniet met kaas en konfyt of n lekker kerrie maalvleis.
Bestanddele:
500g Meel
7g Kitsgis
25g Suiker
8g Sout
280-300ml Louwarm water
100ml Volroommelk
20g Botter
1 Eier
Olie vir diepbraai
Metode:
Stap 1
Meng die louwarm water, suiker en gis in ’n bak. Laat staan 5 minute totdat dit skuimerig is.
Stap 2
Voeg die eier, melk en sagte botter by. Roer die meel en sout in en meng tot ’n sagte deeg vorm.
Stap 3
Knie 8–10 minute totdat die deeg glad en elasties is.
Stap 4
Bedek en laat rys 1–1.5 uur by kamertemperatuur totdat dit verdubbel het in grootte.
Stap 5
Verdeel die deeg in 40 g bolletjies en vorm ronde of ovaal vetkoekies.
Stap 6
Bedek liggies en laat rys 30–40 minute totdat dit donsig is.
Stap 7
Verhit die olie tot 170°C.
Braai 3–4 minute per kant totdat hulle goudbruin is.
Dreineer op kombuispapier of ’n draadrak.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
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Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
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